Artichoke and Truffle-Crusted Rack of Lamb with Creamy White Beans

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

To make your main course as stress-free as possible, coat the lamb in the artichoke and truffle crust in advance, keep in the fridge and return to room temperature just before roasting. Also delicious with baby courgettes sautéed in olive oil with lemon juice and zest.

Ingredients

  • 50 g ciabatta bread
  • 1 tablespoon chopped oregano leaves
  • 30

Method

Preheat the oven to 220°C/fan 200°C/gas 8.

Place the bread and oregano leaves in a food processor and blitz to crumbs. Add the truffles and the walnut pieces and pulse to a coarse crumb consistency. Stir in the Parmesan and 3 tablespoons of olive oil and season.<